Gastronomixs

Tom yum with roast pork belly, raw scallops and king trumpets

This dish is based on an original recipe of Thai Tom Yum Pla Grob, a spicy fish soup full of sour flavours. The scallop slices go into the bowl raw and are heated by the hot stock. Roast pork belly is added for extra character.

Starter, serves 10.

Tom yum with roast pork belly, raw scallops and king trumpets

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

 

 

scallops

3

 

king trumpet mushrooms

 

 

fresh coriander

1

 

fresh red chilli pepper

1

 

fresh green chilli pepper

500

g

pork belly

10

g

sugar

10

g

Maldon salt

1.5

l

crustacean bouillon

4

cloves

garlic

6

leaves of

kaffir lime or bergamot

1

tbsp

galangal root

100

ml

nam pla (Thai fish sauce)

3

stalks

lemon grass

3

 

shallots, coarsely chopped

100

g

mushrooms, quartered

5

 

green chilli peppers, cut into rings

100

ml

lime juice

 

 

black chilli paste

Preparation method: tom yum
  • Lightly crush the lemon grass with the back of a chef's knife to allow the release of the flavours.
  • Bring the bouillon to the boil and add the lemon grass, kaffir lime leaves, shallots, garlic, mushrooms, and fish sauce, and allow to infuse for half an hour.
  • Remove the lemon grass and kaffir lime leaves and season to taste with the black chilli paste and lime juice.
Preparation method: pork belly
  • Rub the pork belly with the salt and sugar, cover, and allow to brine for at least 12 hours.
  • Rub off the excess salt and sugar and pat dry.
  • Roast for 60 minutes in a 225°C oven, turn the oven down to 125°C, and cook until tender for another 60 minutes.
  • Allow to cool and finely dice (brunoise).
Finishing & presentation
  • Finely dice the king trumpet mushrooms (brunoise) and place in the bottom of the bowls.
  • Then place the raw scallop slices and chopped pork belly on top so that they slightly overlap.
  • Finish with thinly sliced peppers and fresh coriander.
  • Pour the hot Tom Yum on top at the table to release all the lovely smells of this aromatic dish.

Previous page